Jalapeno Popper Soup
A warm and comforting soup combining the spicy kick of jalapenos with creamy goodness, perfect for chilly days or gatherings.
Ingredients
For the Soup
- 1 pound bacon, chopped
- 4 to 6 pieces jalapeno peppers, deseeded and diced Adjust based on heat preference.
- 1/2 cup onion, diced
- 2 teaspoons garlic, minced
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth Optional: Use vegetable broth for vegetarian version.
- 3 cups half-and-half Can substitute with milk or non-dairy alternative.
- 6 pieces Yukon gold potatoes, peeled and chopped into 1-inch pieces
- 8 ounces cream cheese, softened and cut into pieces
- 2 cups cheddar cheese, shredded
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Sliced jalapenos, bacon, green onion, and shredded cheese (for garnish)
Instructions
Cooking the Bacon
- In a large Dutch oven or pot, add the chopped bacon and cook over medium-high heat. Once cooked, transfer the bacon to a plate lined with a paper towel.
- Leave about 2 tablespoons of the bacon grease in the pot to cook the onions and jalapenos.
Preparing the Soup Base
- Add the diced jalapeno peppers and onion to the pot. Cook for about 3 to 4 minutes until tender.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Add the all-purpose flour and stir to make a paste.
- Slowly pour in the chicken broth and half-and-half. Continually whisk until mixed well.
Simmering the Soup
- Add the chopped Yukon gold potatoes to the pot. Heat the soup over medium-high heat, bringing it to a boil.
- Then reduce the heat to medium-low and simmer for about 25-30 minutes or until the potatoes are fork-tender, stirring occasionally.
Finishing Touches
- Remove the pot from heat. Add the cream cheese and shredded cheddar cheese, stirring until the cheeses melt and combine.
- Season with kosher salt and freshly ground black pepper to taste.
- Garnish with sliced jalapenos, bacon, green onion, and shredded cheese, and serve warm.
Notes
This soup can be stored in an airtight container in the refrigerator for about 3 to 4 days. To reheat, place it on the stove over medium heat or microwave until warm. For a lighter version, substitute turkey bacon and use milk or non-dairy alternatives.